Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

dc.citation.doidoi:10.1016/j.meatsci.2014.10.026en_US
dc.citation.epage300en_US
dc.citation.jtitleMeat Scienceen_US
dc.citation.spage291en_US
dc.citation.volume100en_US
dc.contributor.authorLegako, J. F.
dc.contributor.authorBrooks, J. C.
dc.contributor.authorO'Quinn, Travis G.
dc.contributor.authorHagan, T. D. J.
dc.contributor.authorPolkinghorne, R.
dc.contributor.authorFarmer, L. J.
dc.contributor.authorMiller, M. F.
dc.contributor.authoreidtravisoquinnen_US
dc.date.accessioned2015-05-12T19:30:54Z
dc.date.available2015-05-12T19:30:54Z
dc.date.issued2015-05-12
dc.date.published2015en_US
dc.description.abstractProximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades (Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.en_US
dc.identifier.urihttp://hdl.handle.net/2097/19242
dc.language.isoen_USen_US
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0309174014004744en_US
dc.rightsNOTICE: this is the author's version of a work that was accepted for publication in Meat Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Meat Science, [vol. 100, (2015)] doi:10.1016/j.meatsci.2014.10.026en_US
dc.subjectBeefen_US
dc.subjectFlavoren_US
dc.subjectGC-MSen_US
dc.subjectHS-SPMEen_US
dc.subjectMuscleen_US
dc.subjectUSDA Quality Gradeen_US
dc.titleConsumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four musclesen_US
dc.typeArticle (author version)en_US

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